GLUCOAMYLASE PRODUCTION POTENTIALITY OF YEAST ISOLATED FROM NATURAL SAMPLESA. MANOHARA, K.L. SOMASHEKAR AND A.K. VINU
Glucoamylases are one of the amylolytic enzymes used in starch hydrolysis in food industry. Major enzymes of industrial importance are of microbial origin. Glucoamylases are of a family of Endoamylases that catalysis both 1, 4 and 1, 6 glycosidic linkage in polymers of a D-glucose. So it increases the yield but is used after initial treatment with a-amylase. The amylolytic yeasts that are potential candidates that can reduce the cost of production. In the present work, several strains of yeasts were screened from rotten potato and rotten sweet potato and tested for efficiency of starch hydrolysis. Quantitative determinations of amylolytic potentiality of the yeasts were determined by assay method. Different parameters like pH, starch concentration and temperature required for maximum glucoamylase production were tested. These screened yeast strains were identified by microscopic and biochemical parameters. Totally four different strains of yeasts were isolated from rotten potato and rotten sweet potato are identified as Cystofilabasidium sp, Filobasidium Sp, Saccharomycopsis Sp and Cryptococcus Sp.
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